In 2006, Victoria Lynden tried selling hot coffee on a summer weekend at a farmer’s market in Texas. The result? Too little sales and too much sweat. She knew she needed to pivot. Inspired by memories of her mother brewing tea on the porch, Lynden decided to give slow-brewing a try.
She bought some bins, filled them with coffee and water and left them out to soak. Surprisingly, it worked. Once brewed, Lynden’s concoction tasted smooth, rich and refreshing over ice.
And so, Kohana Coffee was born—just in time.